In my palette of dried beans and lentils, it is the red lentil that is used least of all. I am not sure why. Its colour is lively, it is so easy to cook, does not require previous soaking and it falls to a wonderful creamy mush as it cooks. Perfect for when there is never enough time.

In my palette of dried beans and lentils, it is the red lentil that is used least of all. It is one of the four pulses commonly available as I was growing up – red lentils, split peas, yellow split peas, barley – and was often thrown by the handful into overcooked soups and stews, left bland and forgotten at the bottom of the dish in an era when spices and herbs were not to be found in any Proper Country Australian Housewife’s kitchen. These women knew how to cook vegetables and meat for their men, but not “these dried things”.

Let that change. May my palette now include this wonderful orange – red lentil.

method
Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes. Add the paprika, sweet paprika and cumin, and continue to cook over low heat for 6 – 8 minutes or until the vegetables begin to soften.

Stir in the tomato paste and cook for another minute or two. Add the lentils and stock and bring to the boil.

Cook for 20 – 30 minutes, until the lentils are mushy and the vegetables cooked. Stir from time to time. Add the diced tomato and cook for another 10 minutes.

Beat the yoghurt with the herbs, or cut the feta into cubes and roll in the herbs.

Serve the soup with feta cubes or a large dollop of thick thick yoghurt.

[Translated from Portugese by Google] On that day – that I knew I wanted soup for dinner, but had not yet thought much about it – walked the walk by TasteSpotting, voyeurista a paradise for foodies, when the guys gave to this soup. Apart from the tusk of yogurt or cream, was perfect (yes, we do not like that very thing in the milk soup). And decided try it out.

The soup is delicious, extremely aromatic and full of flavor. Not only does not hear any bleargh, as I heard many hmmms! The soup pleased, and also the toast dinner was a success! This is undoubtedly an addition to my repertoire of soups, repeating over and over again!

Yummo, I just made this soup!!I had a whole packet of red lentils that I usually throw in stews and Chilli con carne, so it was great to creat a meal around them.
I didn’t have any sweet paprika but I added some cayenne pepper for a bit of extra kick and threw in some tumeric because I love it and its good for you. I’m so glad I found your recipe! Thanks from the bottom of my stomach!

Hi Susie, wow, you made the soup. I like your variations. It is a great soup, isn’t it.

Your soup looks fantastic! Have posted a link to your recipe with my own recipe for Thai/Indian red lentil soup. Do take a look when you have a chance. I have also recently published a cookbook on Healthy Indian food.

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Food and the Body in the Hindu Perspective

In the Hindu way of life, food (bhojan) goes beyond just a means of body nourishment. It is also believed to influence our mental and spiritual development.

Many great rishis have expounded on this aspect in our scriptures. In fact, the very first mantra of the Yajur Veda gives a scientific explanation of the relation between food and energy. The body needs nourishing food and the mind needs noble thoughts.

These two aspects emphasizing the importance of physical and mental nourishment are beautifully captured in the format of a Bhojana mantras followed by a Shanti mantra.

From food all creatures are produced. And all creatures that dwell on earth, by food they live and unto food they finally pass. Food is the chief amongst beings. Verily he obtains all good who worships the Divine as food. Taittiriya Upanishad